While corn mixture is simmering, prepare chicken. In a small saucepan melt jelly over moderate heat, stirring, and remove pan from heat. Stir in lemon juice and chili powder and divide jelly mixture between 2 small bowls (to prevent the potential contamination caused by uncooked meat juices). Pat chicken dry and brush with jelly mixture from 1 bowl. Season chicken with salt and grill on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 4 minutes on each side. With a clean brush, coat chicken with jelly mixture from other bowl.

Stir cream cheese into corn mixture until melted and stir in coriander and salt and pepper to taste.

Serve corn mixture topped with chicken.

Each serving about 368 calories and 8.5 grams fat (21% calories from fat).

Nutritional analysis provided by Gourmet

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Recent Reviews

While not a knock out, it is a good recipe. Much of the flavor will depend on the glaze you use. I used an orange marmalade and added habanero salsa to it. Worked great. The corn relish is mild flavored but good.

Lubna & Vic from Santa Ana, CA /

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Giving this recipe one star is even too much. The ingredients all sounded so good especilly since we love spicy, flavorful food. We had to choke this one down. Yuck.

A Cook from Houston, Tx /

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I have to say that the corn, zucchini and toamto "compote" is the best thing I have ever had from a recipe here. The first timi I made it 4 years ago I had no cream cheese and I have never made it with the cream cheese. Yummy

A Cook from Pasadena,ca /

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I really liked this recipe. I used apple jelly insetad of pepper so it wasn't too spicy for my two-year old. The only corn I had was creamed corn, so I left out the cream cheese.

A Cook from Indiana /

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I would make it again, w/ modifications. First, the chicken was green. May be OK for Dr. Seuss, but green?!? The grocery store had a choice of mild green jelly or hot red jelly--maybe next time I will choose red. The dish was OK and looked pretty on the plates, but it could use more spice. I would make it again with more garlic, heat--also veggies would hold up to steak.